Combine the olive oil and 1 ½ tablespoons of Cajun seasoning in a bowl then add the bite size pieces of chicken and gently toss to completely coat them.
In a large skillet or pot over medium to medium high heat add the chicken cooking about 2 minutes per side until they’re browned and cooked through then remove them from the skillet.
Over medium heat add about a drizzle (about 1 tablespoon) of olive oil to the pot then drop in the onions, bell pepper and mushrooms to the skillet, season with salt and pepper and cook one minute.
Pour in the stock and milk, bring to a boil over medium high heat then add the uncooked pasta and reduce the heat to medium/medium low and simmer 8-10 minutes stirring frequently or until the pasta is almost tender. There will be a small amount of liquid left in the skillet.
Add the lemon juice and zest then fold in the heavy cream, parmesan cheese, remaining Cajun seasoning, chicken and parsley and cook over a low boil 2 minutes until the sauce thickens. Taste and adjust salt and pepper; serve right away.
Optional garnish: diced tomatoes and/or extra parmesan cheese